The first time I made these frosted sugar cookie bars, my whole kitchen filled with the sweetest buttery aroma, the kind that instantly makes you want to grab a glass of milk and hum Christmas songs—even in the middle of July. When I pulled the pan from the oven, the edges were lightly golden and the center looked soft and pillowy, just like a perfect sugar cookie should. Spreading the creamy vanilla frosting over the cooled bars felt almost therapeutic, and adding sprinkles on top made me feel like a kid again. These bars quickly became a family favorite.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the delicious flavor and soft texture of classic sugar cookies without having to roll, cut, or chill dough—everything bakes in one pan. From my own experience, these bars are unbelievably simple, foolproof, and perfect for parties, potlucks, holidays, and those moments when you need dessert fast but still want something that tastes like you put love into it.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup milk (more as needed)
- 1 teaspoon vanilla extract
- Sprinkles
I’ve made these bars using both salted and unsalted butter, and although salted works in a pinch, unsalted gives you much better control over the flavor. Powdered sugar is essential for that creamy, fluffy frosting texture—don’t try to substitute granulated sugar or you’ll end up with gritty icing. And while any sprinkles will do, I’ve found that jimmies (the long sprinkles) work best because they don’t melt or bleed into the frosting.
Equipment Needed
- 9×13 baking pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Parchment paper
- Cooling rack
A stand mixer makes creaming the butter and sugar incredibly easy, but a hand mixer works beautifully if that’s what you have. I personally like lining my baking pan with parchment paper because it helps lift the bars out in one big piece, and trust me, it makes slicing so much easier. A rubber spatula helps spread the frosting evenly without tearing the soft cookie base.
Step-by-Step Instructions
When I start making these frosted sugar cookie bars, I always begin by creaming the butter and sugar until the mixture becomes light, pale, and fluffy. This step is important—it’s what gives the bars their signature soft, melt-in-your-mouth texture. Once it’s perfectly whipped, I add the eggs one at a time, and the moment the vanilla joins the bowl, the aroma is incredible. It always reminds me of baking cookies with my grandmother.(See the next page below to continue…)